CN110663883A - Method for improving yield of spare rib dish by multiple times of microbial fermentation - Google Patents

Method for improving yield of spare rib dish by multiple times of microbial fermentation Download PDF

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Publication number
CN110663883A
CN110663883A CN201911020344.8A CN201911020344A CN110663883A CN 110663883 A CN110663883 A CN 110663883A CN 201911020344 A CN201911020344 A CN 201911020344A CN 110663883 A CN110663883 A CN 110663883A
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spareribs
fermentation
yield
ultrahigh pressure
spare rib
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吴其明
吴加明
郭泽镔
卢旭
黄燕梅
林鸿来
郑宝东
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FUJIAN YAMING FOOD Co Ltd
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FUJIAN YAMING FOOD Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Polymers & Plastics (AREA)
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Abstract

The invention relates to a sparerib preparation method, in particular to a method for preparing a spare rib dish by microbial fermentation. The spareribs with 60-80% of meat are selected to be added with starch, rice protein and transglutaminase for mixing and stirring; carrying out ultrahigh pressure treatment for 4-5 times under 250-300 MPa, and carrying out ultrahigh pressure treatment once every 2-3 minutes, wherein the duration of each ultrahigh pressure treatment is 5-6 minutes; coating the lactobacillus bulgaricus suspension on the surface of the spareribs, ensuring the thickness to be 0.1-0.5 mm, and fermenting for 10-12 h; after adding sodium caseinate, stretching and compressing for 15-18 times; adding Chaetoceros muelleri, fermenting and coloring; inoculating the streptococcus thermophilus bacterial liquid to the surface of the spareribs and smearing uniformly, and ensuring that the thickness of the smeared streptococcus thermophilus bacterial liquid is 0.1-0.5 mm. The invention utilizes the ultrahigh pressure technology in cooperation with the microbial fermentation technology to prevent the spareribs from being cracked by improving the water retention rate of the spareribs and further improve the yield.

Description

Method for improving yield of spare rib dish by multiple times of microbial fermentation
Technical Field
The invention relates to a sparerib preparation method, in particular to a method for preparing a spare rib dish by microbial fermentation.
Background
With the development of various cold chains, the yield of meat products is higher and higher, the proportion of a plurality of manufacturers to the products is gradually increased, and the cold chain is a main profit source. Along with the rising of the prices of raw and auxiliary materials, the cost problem caused by low yield is remarkable.
In the spare rib dish processing process, heating is often an indispensable link, and only meat fibrin in the spare ribs is heated to generate denaturation and shrinkage, so that the original taste of the spare ribs is lost, and the phenomena of oil leakage and water loss are serious; during the heating process, the spareribs often result in insufficient or sufficient tasty and in the spareribs being broken, ultimately resulting in low spareribs yield.
In patent application No. CN103230022A, a process method for producing fermented spareribs by using a compound leavening agent is disclosed, wherein the flavor is changed by the compound leavening agent, the water retention effect is improved by adding a water retention agent, the traditional method of blending various additives is still adopted for water retention, the loss in the spareribs storage and processing processes cannot be essentially changed, and the yield is reduced.
Disclosure of Invention
Technical problem to be solved
In order to solve the problems in the prior art, the invention provides a method for improving the water retention rate by multiple times of microbial fermentation, essentially changing the loss in the storage and processing processes of the spareribs, and improving the yield of the spare rib dish by multiple times of microbial fermentation.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a method for improving the yield of spare rib dishes by multiple times of microbial fermentation is characterized by comprising the following steps which are carried out in sequence,
s1 spareribs water retention treatment: the spareribs with 60-80% of meat are selected, added with 2.5-3.0% of starch, 1.0-2.0% of rice protein and 0.3-0.5% of transglutaminase by weight, mixed and stirred for 4-5 min;
s2 ultrahigh pressure treatment of spareribs: carrying out ultrahigh pressure treatment on the spareribs for 4-5 times under 250-300 MPa, carrying out ultrahigh pressure treatment once every 2-3 minutes, wherein the duration of each ultrahigh pressure treatment is 5-6 minutes;
s3 fermentation of spareribs: according to the effective number of bacteria, 5 is multiplied by 107cfu/g, coating the lactobacillus bulgaricus suspension on the surface of the spareribs, ensuring the thickness to be 0.1-0.5 mm, and fermenting at 37-42 ℃ for 10-12 h;
s4 emulsification treatment of spareribs: adding 0.01-0.015% of sodium caseinate and 15-17% of ice water into the spareribs, uniformly mixing, and then stretching and compressing for 15-18 times;
s5 adding Chaetoceros muelleri into sparerib, fermenting and coloring;
s6 at 2X 107cfu/g, inoculating the streptococcus thermophilus bacterial liquid to the surface of the spareribs, uniformly smearing, ensuring that the thickness of the smeared streptococcus thermophilus bacterial liquid is 0.1-0.5 mm, and fermenting and incubating for 4 hours after smearing;
s7 cooking the spareribs to obtain the spare rib dish.
In the technical scheme, the rice protein is high-quality edible protein, the amino acid composition of the rice protein is balanced and reasonable, and the content of methionine is higher and is incomparable with other plant proteins. In addition, the rice protein is low in antigenicity and does not cause allergic reaction. The use of a proper amount of rice protein can replace additives such as phosphate, and the like, not only can improve the water retention property, flavor and taste of meat products, but also has the self nutritive value of the rice protein and supplements various amino acids required by human bodies. The combination of hydrogen bonds, disulfide bonds and ionic bonds of the meat protein and the bone protein on the surface of the sparerib can be damaged by ultrahigh pressure, so that the primary structure of the sparerib is damaged, and the space structure is changed to become a catalytic substrate of transglutaminase TGase to be crosslinked with sodium tyrosinate to form a new network structure. Meanwhile, the ultrahigh pressure batch treatment contributes to the effective proceeding of the crosslinking reaction. The active center of the transglutaminase TGase is positioned in a beta-folding area, the area is not easy to compress, and the TGase has higher stability and activity than other enzymes under the condition of ultrahigh pressure treatment, so that the ultrahigh pressure treatment and the transglutaminase TGase synergistically enhance the internal crosslinking effect of meat protein and bone protein, and play roles in retaining water and protecting spareribs.
Subsequently, lactobacillus (lactobacillus bulgaricus) is applied to the surface of the sparerib to allow thorough fermentation and to form a uniform water-retaining substance on the surface of the sparerib. The fermentation of the specific spareribs by lactic acid bacteria (lactobacillus bulgaricus) can reduce the isoelectric points of pork protein and bone protein, protonate negatively charged carboxylic acid groups, damage the electrostatic chain restriction on adjacent protein, promote the increase of net positive charge to increase the repulsion between meat fiber protein groups, and create a space for the fixation of added water; the water retention property is further improved by polysaccharide with good water retention property generated by fermentation of Chaetoceros muelleri, premature rigidity of the spareribs is further avoided by stretching and compressing treatment, the hardness is reduced, the muscle gaps are increased, and the water retention property is enhanced; and Streptococcus thermophilus promotes Chaetoceros muelleri polysaccharide to be released to hydrate the juice by the sparerib cells and the bone marrow cells, so that the water retention of spareribs is comprehensively improved from the inside and the outside of sparerib tissues and the inside and the outside of sparerib bone tissues, and the purpose of improving the yield is achieved.
In the step S1, mixing and stirring for 4-5 min, and then putting into a vacuum polyethylene bag for mixing and stirring uniformly; wherein, 1.5 to 2.0 percent of salt, 3.0 to 3.5 percent of sugar, 0.1 to 0.15 percent of monosodium glutamate, 1.2 to 1.4 percent of soy sauce and 1.6 to 1.8 percent of cooking wine can also be added by weight for stirring and mixing.
Further, in step S4, before stretching and compressing, according to the technical scheme of the improvement of the method, the vacuum tumbling treatment is carried out by adding 0.5-0.7% of NaCl, 0.01-0.015% of sodium caseinate and 15-17% of ice water, uniformly mixing, and carrying out low-temperature vacuum tumbling technical treatment, wherein the tumbling mileage is 3000-4000 m, the roller temperature is 2-4 ℃, the vacuum degree is-0.08-0.15 MPa, the tumbling speed is 7-9 r/min, and the tumbling time is 20-30 min.
Further, in step 5, the Chaetoceros muelleri after the activation culture is centrifuged to remove the supernatant, mixed with spareribs, and fermented under the irradiation of a halogen lamp.
Specifically, Chaetoceros mueller strains are inoculated into 1L of culture medium to ensure that the concentration of Chaetoceros mueller strains is 0.8-0.9 g/L, and CO is used2And (4) bubbling and homogenizing to adjust the pH to 7.3-7.5. Stirring 250mL of the culture at 20-22 ℃ for 14-16 h at 110 rpm; then according to the photon m of 100-120 mu mol-2·s-1Irradiating for 24-28 h by illumination, wherein the stirring speed is fixed at 180-200 rpm and the temperature is 26-28 ℃ in the illumination irradiation process, and the stirring speed is 100mL/min-1Continuous CO injection at a rate of2The pH value is maintained at 7.8-8 by changing the content of the Chaetoceros mueller solution in 1.5-2% sterile air, so that the Chaetoceros mueller solution is obtained. Centrifuging Chaetoceros mueller solution at 1500rpm to separate cell suspension for 10min, discarding supernatant, adding the rest liquid into sparerib at volume-mass ratio of 2:1/mL, and fermenting.
Further, in step S5, fermentation is performed at a temperature of 26 to 28 ℃ under halogen lamp irradiation. Further, the halogen lamp irradiates for 8-12 hours, and stirring and turning over are carried out every 4 hours.
In the technical scheme, the Chaetoceros mulleri solution polysaccharide is formed into a dispersion by adopting halogen lamp temperature heat treatment so as to form interchain helices. Chaetoceros muelleri also has good effect of improving the color of spareribs and good adhesive force, and avoids the adverse effect of food additives on human bodies.
Further, in step S6, when the fermentation time reaches 2h, 1/3 volume of streptococcus thermophilus fermentation liquid is sucked from the surface of the spareribs and injected into the spareribs bone marrow, and the fermentation is continued for 2 h.
Further, in step S6, calcium stearate in an amount of 0.0002% to 0.0003% by weight of the spareribs after fermentation of Streptococcus thermophilus is added to the spareribs to perform gelation. Wherein the gelation time is 1.5-2 h.
The proposal further enhances the hydration capacity of the juice by adding calcium stearate to induce the polysaccharide to be gelatinized and cooled so as to generate a stable three-dimensional network.
Further, in step S6, the gelatinized spare ribs are pre-cooked, heated from 30 to 34 ℃ to 50 to 54 ℃ in 120min, and then cooled to room temperature.
In the technical scheme, through slow cooking and control of cooking temperature, the muscle of the muscle humerus of the sparerib is shortened, the length of a muscle segment is kept, the cross-linking between myosin and actin filaments is reduced, the rupture and the shearing of a muscle structure are reduced, and the absorption capacity of the muscle is further kept.
(III) advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts ultrahigh pressure in cooperation with rice protein and microbial fermentation technology to improve the yield of spare rib dishes. By means of fermentation of transglutaminase (TGase) and lactic acid bacteria, pork spareribs meat protein, bone protein and rice protein are effectively crosslinked under ultrahigh pressure to form a new protective network structure, so that spareribs are prevented from being broken, better water retention is achieved, and the treatment rate is further improved. In addition, the spare rib dish can be endowed with the high-quality nutritive value and the potential health-care function of the rice protein. After fermentation, through slow cooking and control of cooking temperature, the muscle of the muscle humerus of the sparerib is shortened, the length of the muscle segment is kept, the cross-linking between myosin and actin filaments is reduced, the rupture and shearing of the muscle structure are reduced, and the absorption capacity of the muscle is further kept.
2. The invention avoids the problem of unbalanced calcium and phosphorus intake caused by the reduction of calcium absorption of a human body due to excessive food intake of phosphate serving as a traditional spareribs water-retaining agent.
3. The invention mainly adopts physical and biological methods, improves the water retention rate under the condition of not introducing harmful substances, further improves the yield, and can also prevent the problem of flavor deterioration caused by the traditional technology.
Drawings
FIG. 1: a working principle diagram of the stretching and beating machine when the stretching and beating machine is not inflated;
FIG. 2: a working principle diagram after stretching and beating mechanical inflation.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
A method for improving the yield of spare rib dishes by multiple times of microbial fermentation comprises the following steps,
s1: raw spareribs pretreatment: cleaning and cutting raw spareribs into pieces, wherein the width of each piece is 3-5 cm;
s2: adding rice protein accounting for 1.0-2.0% of the weight of spareribs cut by S1 and transglutaminase accounting for 0.3-0.5% (w/w) of the spareribs, mixing and stirring for 4-5 min, and then putting the spareribs into a vacuum polyethylene bag for mixing and stirring uniformly;
wherein, the spareribs can also be added with 2.5-3.0% of starch, 1.5-2.0% of salt, 3.0-3.5% of sugar, 0.1-0.15% of monosodium glutamate, 1.2-1.4% of soy sauce and 1.6-1.8% of cooking wine by weight, and stirred and mixed.
S3: ultrahigh pressure treatment: carrying out ultrahigh pressure interval treatment on the spareribs treated by S2 under the ultrahigh pressure of 250-300 MPa, wherein the ultrahigh pressure treatment is carried out once every 2-3 minutes, the duration of each ultrahigh pressure treatment is 5-6 minutes, and the interval treatment is carried out for 4-5 times; wherein, after each ultrahigh pressure treatment, the pressure is discharged, and the pressure is increased during each ultrahigh pressure treatment.
S4: and (3) fermenting treatment of lactobacillus bulgaricus: the effective bacteria number of the spareribs treated by S3 is 5 multiplied by 107cfu/g of lactobacillus bulgaricus suspension, wherein the thickness of the lactobacillus bulgaricus suspension coated on the surface of the spareribs is preferably 0.1-0.5 mm, but the thickness is not required, the lactobacillus bulgaricus suspension can be uniformly coated on the surface of the spareribs, and the lactobacillus bulgaricus suspension is cultured for 10-12 hours at the temperature of 37-42 ℃;
s5: low-temperature vacuum rolling and kneading technology treatment: uniformly mixing 0.5-0.7% of NaCl, 0.01-0.015% of sodium caseinate and 15-17% of ice water in the concentration of the fermented spareribs in S4, wherein the temperature of the ice water is 0-6 ℃, and carrying out low-temperature vacuum tumbling treatment; wherein the rolling mileage is 3000-4000 m, the temperature of the roller is 2-4 ℃, the vacuum degree is-0.08-0.15 MPa, the rolling rotating speed is 7-9 r/min, and the rolling time is 20-30 min;
the vacuum tumbling may be carried out by a vacuum tumbling machine.
S6: and (5) stretching and compressing the spareribs prepared in the step (S5) for 15-20 times to contract the muscles.
As shown in fig. 1 and 2, the stretching and compressing is performed by a stretching and compressing machine including an airtight chamber and a holder, an elastic inflatable bladder and a rubber sleeve are provided at both sides of the airtight chamber, and the rubber sleeve functions to transmit air to the elastic inflatable bladder. The principle is that when the vacuum-packed pork tendon is inserted into the airtight chamber along with the fixer, air is pumped out of the airtight chamber in a vacuum environment to expand the rubber sleeve, so that the elastic inflatable air bag is expanded, the pork is compressed by the force perpendicular to the direction of muscle fibers, and the purpose of stretching and compressing the spareribs for multiple times is achieved by air suction and air discharge. The pressure of the air bag during inflation is 120-130 psi, the pressure of the air bag during air exhaust is-10 to-14 psi, and the interval time between air exhaust and inflation is 0.9-1.0 s.
S7: fermentation of Chaetoceros muelleri solution:
(1) culturing Chaetoceros muelleri: inoculating Chaetoceros mueller-Aromatica in 1L culture medium to make Chaetoceros mueller-Aromatica have concentration of 0.8-0.9 g/L, and adding CO2And (4) bubbling and homogenizing to adjust the pH to 7.3-7.5. Taking 250mL of culture, and stirring at the temperature of 20-22 ℃ and the rpm of 110 for 14-16 h; then according to the photon m of 100-120 mu mol-2·s-1Irradiating for 24-28 h by illumination, fixing the stirring speed at 180-200 rpm and the temperature at 26-28 ℃, and keeping the stirring speed at 100mL/min-1Continuous CO injection at a rate of2The pH is maintained at 7.8-8 by changing the content of the Chaetoceros muelleri in 1.5-2% sterile air to obtain a Chaetoceros muelleri solution which is a cell suspension. Wherein Chaetoceros muelleri is derived from Fujian Pingtang pool.
(2) Fermentation: separating Chaetoceros muelleri solution by centrifugation at 1500rpm for 10min, removing supernatant, adding the rest liquid into spareribs prepared by S6 at a volume-mass ratio of 2:1/mL: g, and stirring to mix well. Then according to 50-60 mu mol photon m-2·s-1And (3) irradiating for 12 hours by using a halogen lamp, stirring and turning over every 4 hours at the temperature of 26-28 ℃ to obtain a secondary fermentation mixture. Inoculating the secondary fermentation mixture to obtain effective bacteria count of 2 × 107cfu/g Streptococcus thermophilus, inoculating the Streptococcus thermophilus to the surface of the spareribs, incubating for 4 hours at 37 ℃, sucking 1/3 volumes of Streptococcus thermophilus fermentation liquid from the surface of the spareribs when the temperature is up to 2 hours, injecting the Streptococcus thermophilus fermentation liquid into the bone marrow of the spareribs, and continuing fermenting for 2 hours; three fermentation mixtures were obtained. Wherein the number of the streptococcus thermophilus strain is CGMCC 1.8748.
S8: heating the third fermentation mixture at 50 ℃ for 20-22 min, adding 0.0002-0.0003% calcium stearate solution with the mass of 0.0002-0.0003% of the third fermentation mixture, and keeping for 1.5-2 h for gelation.
S9: arranging the spareribs in packaging bags in order, and packaging with a vacuum packaging machine. And then immediately feeding the packaged product into a quick freezing device for quick freezing, wherein the central temperature of the product reaches below-15 ℃ within 15-20 min, and then feeding the product into a refrigeration house for storage, wherein the temperature of the refrigeration house is controlled to be-18-22 ℃.
Further, in step S8, after the pork ribs are gelatinized, the pork ribs are pre-cooked, heated from 30-34 ℃ to 50-54 ℃ in 120min, and then cooled to room temperature. The muscle of the muscle humerus of the sparerib is shortened by slowly cooking and controlling the cooking temperature, the length of a muscle segment is kept, the cross-linking between myosin and actin filaments is reduced, the rupture and shearing of a muscle structure are reduced, and the absorption capacity of the muscle is further kept.
Wherein the culture medium of S8 is Na2·5H2O 0.4g，NaNO33.3g，Fe-EDTA 0.2g，Na2EDTA 0.1g，H3BO30.14g，FeCl3·6H2O 0.0004g，MnSO4·7H2O 0.035g，ZnSO4·7H2O0.0025g，CoSO4·7H2O 0.002g, cyanocobalamin 7.9X 10-5g, thiamine 6X 10-3g, biotin 2X 10-4g, dissolved in 1L of saline. The saline consists of NaCl 20.5g, KCl 0.6g, CaCl2·2H2O 1.2g，MgCl2·6H2O 4.5g，NaHCO30.11g，MgSO4·7H2O3.50 g, dissolved in 1L of distilled water, and the medium was sterilized at 100 ℃ for 20 min.
Wherein the illumination device used in S8 uses 40 halogen lamps (BAB38 degrees, 12V) to provide continuous artificial illumination for ambient culture and allows control of up to 6000-7000 mu mol photon m-2·s-1Irradiance of (c). The illumination of the culture is controlled by adjusting the power of the lamp. The cultures were irradiated using a large cylindrical radial irradiation photobioreactor (radius 0.08 m).
Wherein S8 adopts Streptococcus thermophilus strain separated from herba Zosterae Marinae: gently squeezing with glass rod to obtain herba Zosterae Marinae extract. Aliquots (1mL) of each Laminaria japonica extract were serially diluted, mixed with 15mL of glycerol asparagine agar medium (selective medium), poured into petri dishes, and incubated aerobically at room temperature (28. + -. 2 ℃) for 7 days, followed by streaking. Selecting characteristic strains with slow growth, white color, folding property and smooth surface, and using after molecular biological identification.
The spare ribs treated by the method can be added with other seasonings according to the requirement or further processed into spare ribs in Chinese dishes such as sweet and sour spare ribs, braised spare ribs and the like.
Example 1
Cleaning raw spareribs, cutting into pieces with width of 5cm, adding rice protein 1.5 wt% and transglutaminase 0.4 wt%, mixing and stirring for 5min, and packaging in vacuum polyethylene bag; carrying out ultrahigh pressure treatment for 5 minutes at intervals of 2 minutes under the ultrahigh pressure of 280MPa for 5 times; after treatment, the effective bacteria number of the spareribs is 5 multiplied by 107cfu/g Lactobacillus bulgaricus suspension with thickness of 0.3mm, culturing at 37 deg.C for 10 hr, adding 0.5% NaCl, 0.015% sodium caseinate, and 15% ice water, and mixing at 3 deg.CRolling and kneading at low temperature for 20 min; wherein the temperature of the roller is 2 ℃, the vacuum degree is 0.10MPa, and the rolling and kneading rotating speed is 8 r/min; stretching and compressing for 15 times after rolling, wherein the inflation pressure is 125psi, the air suction pressure is-14 psi, and the interval time between air suction and air inflation is 0.9 s; centrifuging Chaetoceros muelleri solution at 1500rpm to separate the cell suspension for 10min, discarding supernatant, adding the rest liquid into spareribs, wherein the volume-to-mass ratio of the rest liquid to the spareribs is 2:1/mL: g; then fermenting under halogen lamp irradiation, stirring and turning over every 4h at 26 deg.C, and inoculating effective strain number of 2 × 107cfu/g Streptococcus thermophilus inoculated on sparerib surface with thickness of 0.5mm, incubated at 37 deg.C for 4h, heated at 50 deg.C for 22min, added with 0.0002% calcium stearate solution, and kept for 2h for gelation.
Wherein, the Chaetoceros muelleri solution is prepared by the following steps: inoculating Chaetoceros mueller in 1L culture medium to make Chaetoceros mueller concentration 0.9g/L, and adding CO2The pH was adjusted to 7.3 by homogenization with bubbling. 250mL of the above culture was stirred at 22 ℃ for 15h at 110 rpm; followed by 10. mu. mol photons m-2·s-1Irradiating with light for 28h, wherein the stirring speed is fixed at 190rpm and the temperature is 26 deg.C during the irradiation process, and the stirring speed is 100mL/min-1Continuous CO injection at a rate of2Changes in sterile air at 2% content maintained the pH at 7.9. Wherein Chaetoceros muelleri is derived from Fujian Pingtang pool.
Experiments prove that:
weighing and recording the same mass of substances on the surface and in the spareribs prepared by the method in the embodiment, filtering to remove insoluble solids, concentrating the fermentation liquor obtained after removing the insoluble solids to obtain a fermentation concentrated solution, adding 95% ethanol with the volume 5 times that of the fermentation concentrated solution to carry out alcohol precipitation, standing for 8 hours, dissolving the precipitate with deionized water with the volume 2 times that of the precipitate, and freeze-drying. The total content of polysaccharides in the surface and internal substances of the spareribs was tested using the phenol-sulfuric acid method.
Wherein, the Chaetoceros mueller is used for single-factor experiments in different fermentation times, and the measurement result is as follows.
TABLE 1 polysaccharide content of Chaetoceros mueller-type strains after fermentation at different times
Figure BDA0002247016170000091
The data in table 1 show that the Chaetoceros mueller fermentation method used in the embodiment can greatly improve the polysaccharide content on the surface and in the spareribs, has a good locking effect on seasonings added in the later period, reduces the cooking loss rate, avoids the increase of the polysaccharide content due to the exhaustion of available carbon sources and nitrogen sources, and comprehensively considers that 8-12 hours are selected as the fermentation time, preferably 10 hours.
Example 2
Cleaning raw spareribs, cutting into pieces with width of 4cm, adding 3.0% of starch, 1.5% of salt, 3.5% of sugar, 0.1% of monosodium glutamate, 1.3% of soy sauce, 1.8% of cooking wine, 1.2% of rice protein and 0.5% of transglutaminase (w/w), mixing and stirring for 5min, and then putting into a vacuum polyethylene bag for mixing and stirring uniformly; carrying out ultrahigh pressure treatment for 5.5 minutes at intervals of 2 minutes under the ultrahigh pressure of 300MPa for 4 times; after treatment, the effective bacteria number of the spareribs is 5 multiplied by 107cfu/g of lactobacillus bulgaricus suspension is smeared on the surface of the spareribs with the thickness of 0.5mm, cultured for 11h at the temperature of 39 ℃, added with 0.7 percent of NaCl, 0.01 percent of sodium caseinate and 16 percent of ice water which are the total weight of the fermented spareribs, evenly mixed at the temperature of 2 ℃, and tumbled for 30min in vacuum at low temperature; wherein the temperature of the roller is 3 ℃, the vacuum degree is 0.15MPa, and the rolling and kneading rotating speed is 7 r/min; stretching and compressing for 20 times after rolling and kneading, wherein the inflation pressure is 120psi, the air suction pressure is-13 psi, and the interval time between air suction and air inflation is 1.0 s; centrifuging Chaetoceros muelleri solution at 1500rpm to separate cell suspension for 10min, discarding supernatant, adding the rest liquid into spareribs, stirring and turning over every 4h under halogen lamp irradiation at 27 deg.C for 10h, inoculating effective strain number of 2 × 107cfu/g Streptococcus thermophilus, wherein the thickness of Streptococcus thermophilus solution inoculated on the surface of sparerib is0.1mm, and is incubated at 37 deg.C for 4h, heated at 50 deg.C for 20min, and then added with 0.0003% calcium stearate solution for 1.5h for gelation. The number of the strain of the streptococcus thermophilus is CGMCC 1.8748.
Wherein, the Chaetoceros muelleri solution is prepared by the following steps: inoculating Chaetoceros mueller in 1L culture medium to make Chaetoceros mueller concentration 0.9g/L, and adding CO2The pH was adjusted to 7.4 by homogenization with bubbling. 250mL of the above culture was stirred at 20 ℃ for 16h at 110 rpm; followed by 110. mu. mol photons m-2·s-1Irradiating with light for 24 hr at stirring speed of 200rpm and temperature of 27 deg.C at a rate of 100mL/min-1Continuous CO injection at a rate of2Changes in sterile air at a level of 1.5% maintained the pH at 8. Wherein Chaetoceros muelleri is derived from Fujian Pingtang pool.
Example 3
The procedure of example 2 was followed except that "the gelled spareribs were warmed from 30 ℃ to 50 ℃ in 120min and then naturally cooled to room temperature" was added.
Example 4
The following procedure "when the fermentation incubation of the Streptococcus thermophilus solution is carried out for 2h, 1/3 volumes of the Streptococcus thermophilus fermentation solution are sucked from the surface of the sparerib and injected into the bone marrow of the sparerib, and the fermentation is continued for 2 h" is added, otherwise the same as example 3 is carried out.
Experiments prove that:
a sparerib sample was taken and the water distribution of the spareribs after ultrasonic treatment was analyzed using a PQ001Niumag pulse NMR analyzer with a frequency of 18.2 MHz. About 1.5g of the treated sample was placed in a 15mm glass tube and inserted into the NMR probe. The temperature of the analyzer was maintained at 32 ℃ and the resonant frequency was 22.6 MHz. Measurement-spin relaxation time (T2), pulse parameters were as follows: TR 4500ms, SW 100kHz, D3 us, τ 200 μ s, NS 8, NECH 4000. Two relaxation times (T2b and T21) were recorded.
The spareribs obtained by the treatment in example 2 were used as samples for determination of spareribs, and spareribs prepared under the same conditions without any treatment of Chaetoceros muelleri and lactic acid bacteria, without any treatment of ultrahigh pressure and TG enzyme, and without any treatment of calcium stearate in the method of this example were used as comparative tests, and the spareribs obtained by comparison in examples 3 and 4 were used as controls, and the migration of moisture in the spareribs after the final treatment was determined.
TABLE 2 Effect of the treatments on the migration of moisture within the pork chops and bones
Figure BDA0002247016170000111
T2bIn order to bind the protein side chains and the macromolecular components of the sparerib tightly, no treatments before and after treatment were found to affect the mobility of the binding water in the sparerib and bone marrow. T is21The phenomenon in table 2 indicates that the fluidity of capillary water in sparerib meat is significantly affected by the method of the invention, indicating that the water content in the protein matrix in myofibril increases with different treatments of the method of the invention, promoting an increase in sparerib WHC.
Example 5
Cleaning raw spareribs, cutting into pieces with width of 3cm, adding starch 2.5%, salt 2.0%, sugar 3.0%, monosodium glutamate 0.15%, soy sauce 1.2%, cooking wine 1.6%, rice protein 2.0%, and transglutaminase 0.3%, mixing and stirring for 4min, and packaging into vacuum polyethylene bag; carrying out ultrahigh pressure treatment for 5 times at intervals of 3 minutes for 6 minutes under the ultrahigh pressure of 250 MPa; after treatment, the effective bacteria number of the spareribs is 5 multiplied by 107cfu/g of lactobacillus bulgaricus suspension, wherein the thickness of the lactobacillus bulgaricus suspension smeared on the surface of the spareribs is 0.1mm, the spareribs are cultured for 12 hours at the temperature of 42 ℃, then 0.6 percent of NaCl, 0.012 percent of sodium caseinate and 17 percent of ice water which are the total weight of the fermented spareribs are added, the ice water is uniformly mixed at the temperature of 1 ℃, and the mixture is vacuum kneaded for 25min at low temperature; wherein the roller temperature is 4 ℃, the vacuum degree is-0.08 MPa, and the tumbling speed is 9 r/min; stretching and compressing for 18 times after rolling, wherein the inflation pressure is 130psi, the air suction pressure is-10 psi, and the interval time between air suction and air inflation is 0.9 s; centrifuging Chaetoceros muelleri solution at 1500rpm to separate cell suspension for 10min, discarding supernatant, and adding the rest liquidIn the spareribs, the volume mass ratio of the rest liquid to the spareribs is 2:1/mL: g; stirring and turning over every 4h under the irradiation of halogen lamp, fermenting at 28 deg.C for 10h, and inoculating effective number of bacteria of 2 × 107cfu/g Streptococcus thermophilus, inoculating on sparerib surface with thickness of 0.2mm, incubating at 37 deg.C for 4 hr, heating at 50 deg.C for 21min, adding 0.0002% calcium stearate solution, maintaining for 1.8 hr for gelation, pre-cooking, heating the gelatinized sparerib meat from 34 deg.C to 54 deg.C in 120min, and naturally cooling to room temperature.
The number of the strain of the streptococcus thermophilus is CGMCC 1.8748.
Wherein, the Chaetoceros muelleri solution is prepared by the following steps: inoculating Chaetoceros mueller in 1L culture medium to make Chaetoceros mueller concentration 0.8g/L, and adding CO2The pH was adjusted to 7.5 by homogenization with bubbling. 250mL of the above culture was stirred at 21 ℃ for 14h at 110 rpm; then according to 120 mu mol photon m-2·s-1Irradiating with light for 26h, wherein the stirring speed is fixed at 180rpm and the temperature is 28 deg.C during the irradiation process, and the stirring speed is 100mL/min-1Continuous CO injection at a rate of2Changes in sterile air at a level of 1.8% maintained the pH at 7.8. Wherein Chaetoceros muelleri is derived from Fujian Pingtang pool.
Example 6
The following procedure "when the fermentation incubation of the Streptococcus thermophilus solution is carried out for 2h, 1/3 volumes of the Streptococcus thermophilus fermentation solution are sucked from the surface of the sparerib and injected into the bone marrow of the sparerib, and the fermentation is continued for 2 h" is added, otherwise the same as example 5 is carried out.
Each spare rib processed according to example 5 was placed as a sample in a vacuum bag at 80 ℃ for 30min, cooled to room temperature, and weighed after the visible juice on the meat surface was drained with a paper towel. The spare ribs treated by the method of the embodiment are used as a spare rib sample, the spare rib sample prepared by the method of the embodiment under the same conditions of no Chaetoceros muelleri and lactobacillus treatment, no ultrahigh pressure and TG enzyme treatment, no calcium stearate treatment and no cooking pretreatment is used as a comparison test with the spare rib sample obtained by the embodiment, and the normal treatment is used as a control.
Wherein, the yield rate is equal to the net quality of cooked meat pie/raw product quality multiplied by 100 percent
TABLE 3 Effect of the treatments on spareribs yield
Figure BDA0002247016170000131
The data in Table 3 show that the salt-soluble protein binding capacity of the spareribs treated by the method is enhanced, the intermolecular crosslinking of protein is promoted, the protein molecules are bonded to form new covalent bonds, the water holding capacity and the cooking yield of muscles are greatly improved, and the influence of the Chaetoceros mulleri and the lactobacillus treatment on the Chaetoceros mulleri is the greatest. The above normal processing is processing according to a conventional method in the background art.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (7)

1. A method for improving the yield of spare rib dishes by multiple times of microbial fermentation is characterized by comprising the following steps which are carried out in sequence,
s1 spareribs water retention treatment: the spareribs with 60-80% of meat are selected, added with 2.5-3.0% of starch, 1.0-2.0% of rice protein and 0.3-0.5% of transglutaminase by weight, mixed and stirred for 4-5 min;
s2 ultrahigh pressure treatment of spareribs: carrying out ultrahigh pressure treatment on the spareribs for 4-5 times under 250-300 MPa, carrying out ultrahigh pressure treatment once every 2-3 minutes, wherein the duration of each ultrahigh pressure treatment is 5-6 minutes;
s3 fermentation of spareribs: according to the effective number of bacteria, 5 is multiplied by 107cfu/g, coating the lactobacillus bulgaricus suspension on the surface of the spareribs, ensuring the thickness to be 0.1-0.5 mm, and fermenting at 37-42 ℃ for 10-12 h;
s4 emulsification treatment of spareribs: adding 0.01-0.015% of sodium caseinate and 15-17% of ice water into the spareribs, uniformly mixing, and then stretching and compressing for 15-18 times;
s5 adding Chaetoceros muelleri into sparerib, fermenting and coloring;
s6 at 2X 107cfu/g, inoculating the streptococcus thermophilus bacterial liquid to the surface of the spareribs, uniformly smearing, ensuring that the thickness of the smeared streptococcus thermophilus bacterial liquid is 0.1-0.5 mm, and fermenting and incubating for 4 hours after smearing;
s7 cooking the spareribs to obtain the spare rib dish.
2. The method for improving the yield of the spare rib dish by multiple times of microbial fermentation as claimed in claim 1, wherein the method comprises the following steps: in step S4, before stretching and compressing, NaCl which is 0.5-0.7% of the weight of the spareribs is added, and low-temperature vacuum kneading is carried out for 20-30 min, wherein the temperature of a roller is 2-4 ℃, the vacuum degree is-0.08-0.15 MPa, and the kneading rotating speed is 7-9 r/min.
3. The method for improving the yield of the spare rib dish by multiple times of microbial fermentation as claimed in claim 1, wherein the method comprises the following steps: in step S5, fermentation is carried out at a temperature of 26 to 28 ℃ under the irradiation of a halogen lamp.
4. The method of claim 3, wherein the multiple microbial fermentations increase the yield of spare rib dishes by: and irradiating the halogen lamp for 8-12 hours, and stirring and turning over every 4 hours.
5. The method for improving the yield of the spare rib dish by multiple times of microbial fermentation as claimed in claim 1, wherein the method comprises the following steps: in step S6, when the fermentation time reaches 2h, 1/3 volume of Streptococcus thermophilus fermentation liquid is sucked from the surface of the spareribs and injected into the spareribs bone marrow, and the fermentation is continued for 2 h.
6. The method for improving the yield of the spare rib dish by multiple times of microbial fermentation as claimed in claim 1, wherein the method comprises the following steps: in step S6, calcium stearate accounting for 0.0002% -0.0003% of the weight of the spareribs after the streptococcus thermophilus fermentation is added to the spareribs for gelation.
7. The method of claim 6, wherein the multiple microbial fermentations increase the yield of spare rib dishes by: in step S6, the gelatinized spareribs are pre-cooked, heated from 30-34 deg.C to 50-54 deg.C in 120min, and then cooled to room temperature.
CN201911020344.8A 2018-10-26 2019-10-25 Method for improving yield of spare rib dish by multiple times of microbial fermentation Pending CN110663883A (en)

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